clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slices of banana bread drizzled with caramel

Caramel Crunch Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: 1 Loaf Banana Bread 1x


Soft and super moist banana bread with a caramel swirl and crunchy cinnamon crumble topping.



For the Banana Bread

  • 1/2 C Salted Butter, melted and cooled slightly
  • 1/2 C Brown Sugar
  • 1/2 C Granulated Sugar
  • 1 1/2 C Pureed Banana, from about 4 large ripe bananas
  • 2 Lg Eggs, at room temperatur
  • 1 tsp Pure Vanilla Extract
  • 1/2 C Full Fat Yogurt
  • 1 1/2 C All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 C Caramel Sauce, + more for drizzling on top

For the Cinnamon Crumble

  • 1/4 C Salted Butter, cold
  • 1/2 C All Purpose Flour
  • 1/2 C Brown Sugar
  • 1 TBSP Cinnamon


  • Preheat the oven to 325 and line a 8.5 X 4.5 loaf pan with parchment paper.
  • In a large bowl, whisk the butter, and sugars together until lightened in color, about 2 minutes.
  • Puree (or mash) the bananas until no large chunks remain, then measure out 1 1/2 C and whisk it into the butter/sugar mixture.
  • Whisk in the eggs, vanilla, and yogurt.
  • In a separate bowl, whisk the flour, baking soda, and salt. Then, fold the dry ingredients into the wet until just combined. Don’t over mix.
  • Pour 1/2 of the banana bread batter into the prepared pan, then swirl in half of the caramel sauce.
  • Repeat.
  • Make the crumble topping by whisking together the sugar, flour, and cinnamon. Dice the cold butter and then cut it into the sugar/flour mixture. Use your fingers to squish the butter in until the butter is in small flaky pea-sized pieces. Pour the topping onto the banana bread and press it softly with your hands.
  • Bake at 325 for 55-60 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let cool, then remove from pan and slice. Serve with an extra drizzle of salted caramel.